glutenfrei
Cauliflower and zucchini soup with oat bread
A light soup, accompanied by a moist oat bread topped with cheese and rosemary.
This recipe is
- vegetarian
- Suitable for a low-histamine diet
- gluten-free
Preparation time
30 minutes
Ingredients for 2 servings
For the soup
- 1 zucchini
- 1/2 cauliflower
- 1 juniper berry
- HistaFood Organic Herb Salt
- rosemary
- 750 ml water
For the bread
- 200 g gluten-free oat flour
- 2 tbsp chia seeds
- 1 pack of yogurt
- 100g grated mozzarella
- 6 tablespoons of olive oil
- 1/2 tsp salt
- rosemary
preparation
- For the soup, finely chop the zucchini and cauliflower, crush a juniper berry in a mortar and pestle and simmer for about 20 minutes.
- Then season with fresh rosemary and organic herb salt and purée.
- Meanwhile, mix the flour with the chia seeds, a little salt, the yogurt and the cooking olive oil.
- Form flatbreads on a baking sheet and sprinkle with rosemary and grated mozzarella.
- Place in a preheated oven at 190 degrees for approximately 25 minutes.
- Arrange everything on a plate and garnish with fresh rosemary.
Our HistaFood tip
Optionally, you can also enjoy our organic whole-grain bread with the soup.
Prepared with
=== PRODUCT LIST PRODUCTS ===
Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.